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Tuesday, January 21, 2014

Just Right For Cold Winter Days--Cinnamon Roll Cake!

Do you love cinnamon rolls? I think they are the best thing since peanut butter. I'd even consider putting peanut butter in one of the rolls.

Yesterday while I was cooking for the small army here, I ran across a simple muffin recipe, and I tweaked it a bit to make what I call Cinnamon Roll Cake. It's not a Betty Crocker or Duncan Hines moist delicious best, but it made 3 pans and over half of the total is gone in under 12 hours. I count that as a success.

I found the base recipe in A Quilter's Christmas cook book. You can find this bad boy on Amazon.

2 cups flourhalf of a small container of cinnamon (like the size you get at Dollar General or Aldi's or the like--don't be stingy on the cinnamon)a couple shakes of salt4 tsp baking powder2 cups brown sugar (trust me, you'll enjoy it)1 cup milk2 sticks butter, softened or melted, whatever works 2 eggsomit nuts

I doubled this variation and mixed it all in my stand mixer. It was a thick batter. I put it into 3 pans, and then baked at 375 until it was done.

The brown sugar, extra butter, and cinnamon really make it taste like a cinnamon roll!

OOOh and the icing is awesome!

Take a full package of powdered sugar, half a can of evaporated milk, and a half stick of butter, and mix it together. Spoon it over the cakes as they come out of the oven for a nice glaze. Or wait until they've cooled a bit and it'll be a bit thicker on top. Let it ooze down the sides, and when you serve a piece, add a little more over the piece to let it really get in.

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